Bites 2013: Doro Wat
The chicken and egg come at the same time here (get it?), whole ovals and super tender legs drowned in a heavy, mole-esque red wine and butter sauce that's spiked with a berbere spice mix, more undisclosed spices, ginger, garlic and onions. It's poultry perfected. ... "If this be error and upon me proved, I never writ, nor no man ever loved." ($13)
IndyPick • Best Of 2010: Cultural Cuisine Addition
The central reason Uchenna deserves applause is that the outfit has brought our city its first authentic Ethiopian restaurant. Any entirely new cuisine on our scene excites, but Uchenna excels too, with food endowed by the passion of owner Maya Hetman. The Ethiopia native takes her time cooking family recipes from scratch, with 70 percent organic ingredients and intoxicating spices. Her doro wat — chicken lathered in a red wine and butter sauce that's granted a mole-like texture and flavor from undisclosed hot spices, garlic, ginger and onions — is the type of dish that alone could make the eatery famous. Scoop a variety of vibrant, flavorful items, including lentil, chickpea, lamb and beef dishes, with gluten-free, teff-flour injera (a stretchy, thin bread of sorts) and save room for excellent Mediterranean pastries like baklava. Uchenna truly offers an unparalleled eating experience, which we're overjoyed is now available in Colorado Springs. — Matthew Schniper
Dish 2015: Sweet Potato Gnocchi with Sage Sauce
"Rich, buttery, truffle cream sage crunchy loveliness." That's how one of our customers describes this dish. That pretty much sums it up.
— Submitted by Head Chef/Co-owner Andy Darrigan
Find the recipe here.
"Hot means hot," promises the website. You'll also find no MSG, plenty of gluten-free options, and great renditions of Thai standards. The tom yum goong is exemplary, and Lanna's curries are among the best around, abundant with flavor and floral herb notes.